Hi, my name is Summer Engel, and I am a second year Culinary Arts student at South Central College.
My favorite part about this program is how you can use your creativity. The instructors don’t always make you use a recipe they hand out; we are allowed to find are own or change them up whenever necessary. My favorite class is Advanced Culinary. It takes all that we have previously learned and puts it all in one class.
I currently work at the WOW Zone as a chef. In the future, I hope to own my own restaurant. An inspirational chef that I have had throughout my career is chef Christina Tosi. Christiana is so passionate about what she wants to do and is also unbelievably creative. One of my favorite recipes to make is crab cakes. You can change the taste to fit the liking of others. You can make them sweet, spicy, or savory.
You can learn more about the program on the Culinary Arts webpage.
Crab Cakes Recipe
Cook time: 30 mins
Yield: 8 crab cakes
Oven Temperature: 165° F
- 1/3 cup mayonnaise
- 1 large egg, beaten
- 2 Tbsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- Kosher salt, to taste
- Black pepper, to taste
- 1 lb. jumbo lump crabmeat, picked over for shells
- 3/4 cup panko bread crumbs (or saltines)
- 2 Tbsp parsley, chopped
- In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper.
- In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties.
- In a large skillet over medium-high heat, coat pan with oil and heat until shimmering.
Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side, remove, and cool before cutting into squares.